Baked salmon with olives and capers
( SERVES 2 )
Photo by Michael Craig
Salmon is not something we ate fresh when we were growing up, although I do have memories of Mum making savoury crepes for dinner with broccoli and tinned salmon in a bechamel sauce. Pretty fancy for the early 90s. Now, fresh salmon is more readily available and is easy to cook. I often pan fry it to get crispy skin, but baking it is even easier. This is Dad’s recipe and has the Italian influence of olives, capers, and plenty of lemon.
|2 pieces||Salmon, 150g each|
|1 Tbsp||Olive oil|
|¼ cup||Olives, I used mixed olives from the deli|
|1 handful||Cherry tomatoes|
|1 squeeze||Lemon juice|
|½ small||Lemon, skin on, thinly sliced|
|1 bunch||Fresh herbs, such as parsley and basil, finely chopped|
|2 pieces||Roasted red peppers, from the deli section, finely sliced|
- Preheat oven to 180-190C.
- In a small oven dish, place the salmon fillets. Drizzle over the olive oil and a small sprinkle of flaky sea salt.
- Scatter over the olives, capers, lemon slices, bell peppers, and tomatoes. Squeeze over a little lemon, and scatter over the herbs.
- Cover with tinfoil and bake in the oven for approximately 30 minutes, checking it about half way through, so ensure it doesn’t stick.
- Serve with a green salad.
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